Made by sautéing sucuk with garlic and tomato before cracking eggs over the top, Kayseri-style eggs contain no dairy, making them a suitable breakfast plate for those with lactose sensitivity. The garlic's sharpness mellows with the tomato for a balanced flavour.
Heat the olive oil in a pan and add the sucuk, sautéing for five minutes until it releases its fat.
Add the garlic and sauté for one minute, then stir in the grated tomato and cook for twelve minutes until the liquid reduces.
Crack the eggs directly onto the sauce, cover and cook over low heat for eight minutes until the whites set and the yolks stay creamy.
Sprinkle with chilli flakes and serve hot.
Do not stir the pan after cracking in the eggs, or the yolks will break. Allergens: contains egg.
Sarımsağın domatesle yumuşayan tadı gerçekten çok dengeliydi, 2 dilim ekmekle sildik bitirdik, sabah kahvaltısına bayıldık.
Sucuk bulamadığım için yerine 100 gram pastırma kullandım, tuzu biraz azalttım çünkü pastırma zaten tuzlu. Domates sosunun kıvamı aynı kaldı, sadece tat daha keskin oldu.
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